This Tuna Pasta Salad is creamy, simple, and packed with classic flavor. Tender shell pasta is tossed with flaky tuna, sweet peas, sharp cheese, and a tangy, creamy dressing with a hint of dill and pickle juice. It’s the kind of easy, comforting salad that works for quick lunches, meal prep, or as a reliable side dish for gatherings. Everything comes together in one bowl, and it only gets better after chilling. If you are looking for more cold pasta salad recipes, make sure to check out our Italian Pasta Salad too!
Why This Recipe Works
The combination of mayonnaise and sour cream creates a creamy base that is balanced by the brightness of pickle juice and dill. The tuna adds protein and richness, while the peas bring a touch of sweetness and color. Cubed cheese gives the salad a little bite and makes it feel more substantial.
Tips for the Best Tuna Pasta Salad
- Make sure the pasta is completely cooled before mixing so the dressing stays thick and creamy.
- Drain the tuna and peas well to prevent excess moisture from thinning the dressing.
- Dice the onion finely so it blends into the salad without overpowering each bite.
- Letting the salad chill for at least an hour helps the flavors come together and improves the overall texture.
What to Serve with Tuna Pasta Salad
This salad pairs well with simple mains and is great for casual meals. Some great options include:
- Chicken or Cheeseburgers
- Sandwiches or wraps
- Fresh fruit or a green salad
- Crackers or crusty bread
Storage Tips
Store in an airtight container in the refrigerator for up to 3-4 days. Stir before serving, as the dressing may thicken slightly as it chills.
Tuna Pasta Salad
Ingredients
- 1 pound (16 ounces) medium shell pasta
- 2 cans (5 ounces) each tuna in water, drained well
- 1 small red onion finely diced
- 1 can (15 ounces) sweet peas, well-drained
- 1 cup Colby Jack cheese cut into small cubes
- ⅔ cup (155 g) mayonnaise
- ⅓ cup (77 g) sour cream
- 3 tablespoons dill pickle juice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions.
- Drain the pasta and rinse under cold water until completely cooled. Set aside.
- In a large mixing bowl, combine the cooled pasta, tuna, red onion, peas, cheese, mayonnaise, sour cream, pickle juice, salt, pepper, and dill.
- Stir until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.
- Serve cold.
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